When a bottle of wine is opened, its hydrogen ion concentration, #[H_3O^+]=4.1xx10^-4*mol*L^-1#; what is its #pH#? How does the #pH# evolve after the wine is left to stand?
And thus............when freshly opened
(And in fact most wines have a
The wine must not have been very good, because most wine is consumed within 12 hours after opening. What likely occurred is that the ethyl alcohol air-oxidized up to acetic acid, which is a carboxylic acid, and thus likely to have a lower
For the oxidation of ethyl alcohol to acetic acid we could write the equation: